Veggie and Cheese Orzo

This is a terrific summer side dish for BBQ chicken.  In addition, it is actually pretty health when prepared as stated, only 200 calories per serving, which I calculated was about a heaping cup.  I will say it was hard to find whole wheat orzo, even at Wegmans, but it is still healthy when made with regular orzo.  For this recipe you will need the following:

     1 small garlic clove (or 1/2 tsp of minced garlic like I used)
     1 small shallot
     1 cup of baby carrots
     1 cup of broccoli florets
     2 tbsp of olive oil
     1 cup of white or whole wheat orzo
     1/2 tsp of salt
     1 cup water
     1 1/2 cups low sodium chicken broth
     1/3 cup grated Parmesan cheese

     Place the shallot and garlic (even if you are using the already  minced) in the food processor and pulse to chop.  Add the baby carrots and broccoli florets to the food processor and pulse; scraping down the sides half way until it is finely chopped. 
     In a large stock pot, heat 2 tbsp of olive oil over medium heat and saute the chopped veggies, raw orzo, and salt for 4 minutes, stirring continuously.
     Add the water and broth to the pot, increase to medium-high heat, and bring to a boil.  Then lower to medium heat and cook for 10 minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.  NOTE: I found it took more then 10 minutes, so you will need to judge it for yourself.  I did find covering it made it thicken quicker.
     Finally add the Parmesan cheese and stir to combine, then enjoy!